🔸1 lb chicken breast, diced
🔸1 medium onion, minced
🔸1 tablespoon vegetable oil
🔸8 (8 inch) flour tortillas, softened
🔸1 1⁄2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
🔸1⁄4 cup butter
🔸1⁄4 cup flour
🔸1 (15 ounce) can chicken broth
🔸1 cup sour cream
🔸1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced
👉In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
👉Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
👉Roll enchiladas and place seam-side down in a 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
👉Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
👉Remove from heat; stir in sour cream and green chilies.
👉Pour sauce evenly over enchiladas.
👉Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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